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White Cake Cupcakes with Almond Cream Cheese Frosting

Recently, I made eggless brownies for Allergy Awareness Week. It was my first time consciously trying to bake egg free. I was shocked when my first attempt turned out well and it inspired me to try and create another egg free recipe. Wow! I thought I was shocked before but, this time my mind was blown! These white cake cupcakes came out better than I could have ever dreamed! Even better than being egg free though, their fat free (without the frosting)! Seriously…..mind blown!

This cupcake is perfect. Its super moist with no weird texture (common in fat free baked goods) and the flavor is out of this world! I can’t say enough about these cupcakes. They are everything you could ever want in a cupcake (well, besides chocolate….we’ve got the brownies for that though). Honestly, you must try these! Your life will be better because of it. No joke. AMAZING!

These cupcakes are 88.5 calories with 0 grams of fat each, without frosting. With the Almond Cream Cheese Frosting, the cupcakes are 162 calories and have 3 grams of fat a piece. I don’t normally post the calorie and fat content of my recipes but, you’ll be thankful to know their not too terrible for you when you realize you just ate 2 and can’t wait to have another. I know I was!

Preheat your oven to 350 degrees. Fill a cupcake pan with liners (if using paper, spray lightly with cooking spray to prevent sticking) and set aside. In a liquid measuring cup, combine milk and lemon juice and set aside (this makes buttermilk). Meanwhile, in the large bowl of a mixer, add applesauce, sugar, and almond extract and mix on medium speed until combined. Add in milk and continue mixing. Next, add in salt and baking powder and keep mixing over medium speed. Once thoroughly mixed in, add in flour and mix until fully incorporated. Pour prepared batter into cupcake liners, filling about 3/4 of the way full. Bake on the center rack of your oven for 20-22 minutes or until a skewer inserted into the middle comes out clean.

Almond Cream Cheese Frosting

Yields Enough Frosting for 18 Cupcakes

Ingredients

1 Ounce Reduced Fat Cream Cheese

1/4 Cup Butter

1/4 Teaspoon Almond Extract

1/4 Teaspoon Vanilla Extract

1 Tablespoon Fat Free Milk

1 3/4 Cups Confectioners Sugar

In a medium bowl of a mixer, add in cream cheese and butter and beat on medium speed until fluffy. Add in vanilla and milk and continue beating until combined. Now, add in sugar and continue beating on medium speed until mostly incorporated. Finally, increase the speed to medium high and beat for an additional 1-2 minutes. Frost cupcakes as desired.

No worries if a little makes it to your mouth before the cupcakes. It happens…sometimes more than once. That’s just life.

I love to see egg-free recipes on my favorite blogs! These sound really good. I’m sure they are perfect (and it’s safe to taste the batter You could also use apple cider vinegar instead of lemon juice. It’s great for making buttermilk. And if you ever wanted to go all the way vegan with these, it would be easy by just replacing the milk with soy, rice, or almond milk (my personal favorite). For the frosting, you could use vegan cream cheese and earth balance instead of butter.

Thanks Kristina!
Your need for a calculator is only bad if its also bad that it took me five minutes to figure out what you were talking about! lol I don’t have to do the math problems myself so, I forgot they were on here! I like to keep my readers on their toes :p